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Roasted Tomato Red Lentil and Chickpea Soup

June 1, 2012

So it was national Soup Day in South Africa…well, if I look at the time that would be yesterday HAHA! Life is  seriously fully taken up with the SA Food and Wine Blogger Indaba right now so I seem to be a little bit late with everything. Forgive me. Seeing as I am a soup fundi I thought that I would participate in the soup blogging thing but by the time I got here it was already midnight and the boat had slightly sailed out into the……. well…………..soup! But I thought I would share with you anyway, especially seeing as soup is what I have been existing on for the past year or so……. this one is especially good so hang in there!

On another note entirely, the beloved and I were invited tonight to share in the winter menu launch at one of my favourite venues. Remember that we went to the launch of the Harbour House Restaurant at the V&A Restaurant in November last year? Well they have done it again with the launch of their winter menu….you could not wish for a better venue, the food was superb and we had a fabulous evening in the company of some fabulous people and a roaring wood fire. I will be sharing about that in a future post but just wanted to say that this is the reason for this post being late….well partially that! I will blame the rest on Indaba and leave it at that……

So on to the soup of the day. I have been incredibly blessed since I started on this seemingly never ending journey of reconstructive oral surgery. I have wonderful neighbours…..and sometimes, when I have been unable to socialize with them, that is when I have been most blessed. I will suddenly get a text message on my mobile phone alerting me that a container of soup has been left at the garden gate. So out I go and collect the container and bring it in, opening it up to reveal a real labour of love. A couple of bowls of soup, made and given selflessly, in the true spirit of love and neighbourlyness. Is that a word??? If not, I just made it up. So  I reiterate, I have wonderful neighbours. A while ago my one neighbour Mo dropped off a container of this soup for me. It was so sublime that I just had to wangle the recipe out of her. This recipe is hers, excepting for the chickpeas and smoked paprika which I added to it when I tested the soup for myself. Full of body and flavour this is a wonderfully fresh and filling soup. I have made it a couple of times since then and enjoy it more every time. I hope you try it for yourself. I am loving the cooler weather and so enjoying the soups that I am making at the moment. Not too much longer and I will be able to enjoy delicious chewy food once again. Just two more surgical procedures for this gal and then the foodie world is once again her oyster!!

TOMATO LENTIL AND CHICKPEA SOUP WITH BASIL AND PARMESAN

15ml Olive Oil

1 Onion – peeled and chopped

2 Cloves Garlic – peeled and crushed

125g Red Lentils

500g Roasted Tomatoes (I cut in half, drizzle with Olive oil, honey and Balsamic, fresh thyme or rosemary, black pepper and salt then roast for about 30 minutes at 200degC)

1 Can Chick Peas – drained and rinsed

900ml Vegetable Stock (I am personally very fond of  NoMU Fonds 🙂 )

50g Parmesan Cheese finely grated

Small handful of fresh basil leaves

Salt Flakes and Black Pepper for seasoning

Smoked Paprika for serving

Creme Fraiche and Olive Oil for serving

Method:

Heat oil in large saucepan and saute onions over medium low heat for about five minutes until they are soft and glazed

Add the garlic and saute another minute or so

Stir in the washed drained lentils

Roughly chop the roasted tomatoes and add to the saucepan. At this point I must add that you can use a tin of whole tinned tomatoes that you roughly chop if so desired 🙂

Add the boiling stock and bring back to a boil.. lower the heat and simmer for about 25 minutes until the lentils are soft and pale.

Add the drained rinsed chickpeas and simmer for a further 5 minutes.

Remove from heat and liquidize soup with a hand held blender

Return to heat to heat through, stir in half of the cheese and tear in the basil, reserving one or two sprigs for each plate

Add the salt and pepper to taste.

Ladle into soup bowls, add a drizzle of olive oil, some basil leaves, a sprinkling of smoked paprika and a bit of  parmesan cheese

Serve with a swirl of creme fraiche (I personally serve it with a big dollop of Pesto Princess Basil Pesto for extra zingy yumminess!!)

This soup freezes well but before you add the basil leaves and parmesan cheese.

Have a wonderful weekend.

browniegirl

PS The countdown to FBI2012 has begun. Excitement is in the air and things are hotting up on the Indaba front. Keep your eyes peeled for some exciting happenings and competitions in the last couple of weeks before the conference. I have some incredible sponsors lined up, the goodie bags will be filled to capacity. My home is starting to look, yet again, like a warehouse and I love it! If you are in Cape Town and you have not booked for the Food and Wine Blogger Indaba on June 24 you will be missing out, big time.  🙂 Rumour has it that something beautiful, desirable, shiny and red will be one of the giveaways this year….something that all home chefs and foodies aspire to….maybe even dream about! I wonder what it could be?

12 Comments leave one →
  1. June 2, 2012 12:24 PM

    The soup looks delicious!

  2. June 3, 2012 5:41 AM

    I’m so sorry to hear you are enduring so much oral surgery. That’s not only painful but it really gets in the way of eating! How wonderful to have neighbours make soup for you. I love the look of this tomato soup with the chickpeas. Great for this time of year xx

    • June 7, 2012 1:28 PM

      Thank you Charlie, its been quite a journey but I am seeing light at the end of the tunnel. Two more surgeries with 3 months between them to go then I am done! 😉 The soup is delicious. Such a wild winters day here today so I have a big pot of veg soup on the go at the moment. Thanks for the visit xx

  3. Glynis permalink
    June 4, 2012 4:24 PM

    This is my kind of soup but as Rog is the soup- maker and does not like tomatoes much I will have to try this one myself and pass some on to my neighbour. ( I like what your neighbour does for you) Thanks B/G xx

    • June 7, 2012 1:30 PM

      Do try it Glynis, it is delicious. There are lots of others that Roger can make and eat. You lucky girl 😉 Hugs. I have wonderful neighbours! xx

  4. June 9, 2012 11:44 AM

    It’s so cold here right now that this soup would be SO good right this minute. I’m going to get the ingredients and have them on hand for the next cold spell. Lovely recipe.

    • June 10, 2012 2:34 PM

      Soup is essential for these cold spells Maureen, very cold here too right now. First snowfalls on the surrounding mountains last night. So its definitely time to fire up the soup pots! Thank you for stopping by xx

  5. June 10, 2012 12:32 PM

    Hola Browniegirl. I hadn’t realised you were a foodie 🙂

    • June 10, 2012 2:46 PM

      Hey footsy2 it is really good to connect again. Thank you so much for finding me and commenting. I am always a foodie 🙂 Good luck with the new blog. WordPress is so much better. I miss the old days but not the hassles….xx

  6. June 10, 2012 2:40 PM

    A wonderful recipe and I love the addition of chickpeas, you made me laugh, we always have to hide the obvious in our cooking sometimes, especially when it comes to ‘children’, I’m always cooking for my nephew and niece, and hiding greens! x

    • June 10, 2012 2:44 PM

      😉 We will always have children in our lives….even when they are supposedly full grown and almost pensioners hehehe! Thanks for the visit Yvette. I enjoyed spending a bit of time on your blog this morning xx

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